While it may look impressive, this recipe is surprisingly simple and wonderfully forgiving. With just a bit of stuffing and rolling, you’ll have a dish that’s just as perfect for a cozy family dinner as it is for a special occasion.

What is Cordon Bleu?

A classic French favorite, Cordons Bleus are tender pieces of meat wrapped around ham and cheese, then breaded and baked or fried to golden, melty perfection. While they’re most often made with chicken, you’ll also find delicious versions using pork or veal.

The name Cordon Bleu means “blue ribbon” in French—a symbol of excellence in cooking. In the 19th century, it referred to elite chefs from aristocratic circles who wore a blue ribbon on their uniforms. Over time, the term came to describe any talented cook. As for why this particular dish carries the name… well… the origin is still a bit of a mystery.

Some say the recipe was born in the traditional bistros of Lyon, others claim it hails from Switzerland—where cheese-stuffed meats are a staple in Alpine cuisine. Either way, it’s now a beloved staple of the French culinary repertoire.

Crispy, melty, savory, and comforting—Cordon Bleu was always a treat at the school cafeteria when I was a kid. As an adult I stopped eating it for a while, turned off by the bland, mass-produced versions from supermarkets. But once I started making it from scratch at home, everything changed.

I’m so happy to share this recipe with you, and I hope it brings as much joy to your table as it does to mine!

Ingredients you’ll need for making Homemade Chicken Cordon Bleu

Here’s what you’ll need to make traditional French Chicken Cordons Bleus at home.

• Chicken. You need two large chicken breasts, skinned and deboned. The chicken breasts are sliced lengthwise and pounded to be flatter and welcome the stuffing.
• Ham. Paris ham is ideal for making cordon bleu. Its thin, flexible slices fold easily to fit inside chicken breasts without tearing. Also known as Jambon de Paris, this lean, unsmoked, and mildly flavored ham is sold fully cooked and ready to eat. In France, it’s a staple in every grocery store and butcher shop. In North America, it’s less common but often available at the deli counter. Ask your butcher or deli for thin (but not shaved) slices of “Paris ham” for best results.
• Cheese. Classic Cordons Bleus call for a cheese that melts smoothly but holds its shape. Traditional recipes use Emmental or Gruyère—both are nutty, mildly sharp, and melt beautifully without becoming too runny. If you can’t find these, Swiss cheese or Jarlsberg are excellent substitutes. Avoid overly soft cheeses like brie or mozzarella, as they tend to leak out during cooking. Slices should be thick enough to stay in place, but not so bulky that they make rolling difficult.
• Egg, flour, breadcrumbs. These are the three ingredients we need for the breading. The outer crunch is what makes a Cordon Bleu so satisfying!
• Butter and oil. Once breaded, the stuffed chicken breasts are quickly pan fried in a mix of butter and oil. Butter provides a rich taste while the oil raises the cooking temperature, preventing the butter from burning and allowing the Cordons Bleus to crisp up beautifully.
• Parsley. I like to add a sprinkle of fresh parsley on the plate for freshness. 

Step-by-Step Instructions

1.Cut chicken breasts: Slice each chicken breast horizontally – most of the way through –  stopping just short of cutting them in half. The breast should open like a butterfly.

2. Pound the chicken breasts: Place them between two sheets of plastic wrap and pound gently to an even thickness.

3. Layer the Filling: Lay a slice of ham and cheese on each fillet. Roll the meat tightly.

4. Bread the Cordons Bleus: Dredge in flour, dip in beaten egg, then coat in breadcrumbs. For best results, chill the rolls for 15-20 minutes before cooking.

5. Cook: Pan-fry the cordons bleus in oil and butter until crisp and golden, and finish by baking in the oven until golden brown and cooked through.

Frequently Asked Questions

What’s the difference between a Cordon Bleu and Chicken Kiev?

Both are stuffed and breaded dishes, but chicken Kiev uses herbed butter instead of ham and cheese.

Can I use different cheese or meat?

Absolutely. Chicken is traditional in French recipes, but veal and pork are common too. As for the cheese, try Swiss cheese, Jarlsberg or even white Cheddar as more affordable options.

Can I freeze Cordon Bleu?

Yes! Cordon Bleu freezes well after being cooked and cooled. Wrap them tightly individual in plastic wrap and place in a Ziplock bag. To enjoy, thaw in the fridge overnight and warm back in the oven for 15-20 minutes at 350°F (180°C).

My cooking tips for perfect Chicken Cordon Bleu

• Pound the meat evenly. Use a meat mallet or a rolling pin to pound the meat to an even thickness (about ⅓ inch). This ensures even cooking and easier rolling.
• Seal the edges: When assembling and closing the cordons bleus, make sure you seal the edges well to prevent the cheese from oozing out. Leave a rim around the filling, fold the sides of the bottom part of the chicken breast over the filling before closing with the top part. Optional: You can also secure the ends with toothpicks or kitchen twine, and remove them after cooking.
• Double-dip for extra crunch: This is optional, but I love an extra crispy Cordon Bleu! For an extra crispy crust, dip in egg and breadcrumbs twice. This gives a thicker, golden coating after frying or baking.
• Chill before frying: After breading, refrigerate the Cordons Bleus for 15–20 minutes. I find this helps them hold their shape and prevents cheese from oozing out too much. I tested this with and without chilling, and the result is always best with this short chilling period.
• Use a meat thermometer: Here’s a recipe where a meat thermometer comes super handy! You need to cook the chicken until the internal temperature reaches 165°F (74°C) to ensure the meat is fully cooked but still juicy.
• Let rest before slicing: Allow the cooked Cordons Bleu to rest for 5 minutes before cutting. This helps the juices redistribute and prevents the cheese from spilling out too quickly.

Serving Suggestions

Cordons bleus are rich and flavorful, pair them with a classic French side like a Potato Gratin Dauphinois or lighter options like Green Beans Almondine, Ratatouille or a Classic Vegetable Tian. Personally, I love to serve them with a simple mixed green salad with Dijon Vinaigrette. The bright acidity of the vinaigrette cuts through the richness of the cheese and ham.

I hope you’ll love this Chicken Cordon Bleu recipe as much as I do! If you have any questions, please leave a comment. 

More French Chicken recipes you may like: 

• Classic French Coq Au Vin Rouge
• French Roast Chicken (Poulet Rôti)
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce
• French Chicken And Mushroom Pie

Chicken Cordon Bleu

Print Recipe

Serves: 2 Prep Time: 25 Minutes Cooking Time: 14 Minutes 14 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2 large chicken breasts
½ tsp salt
2 slices Paris ham
4 slices Hard Mountain cheese (Emmental or Gruyère)
1 large egg, room temperature
1/4 cup (30g) all-purpose flour
1/2 cup (60g) dried breadcrumbs, unseasoned
2 tbsp (28g) unsalted butter
1 tbsp (15ml) extra virgin olive oil
1 to 2 tbsp fresh parsley, stemmed and chopped

Instructions

1. Take the chicken breasts out of the fridge one hour before you start to allow to drop in temperature slightly. 
2. Place the chicken breasts on a clean working surface. Using a sharp knife, cut both of the chicken breasts horizontally most of the way through, stopping just short of cutting them in half. Open the chicken breasts out into a heart shape, cover them with plastic wrap and then, using a rolling pin, gently flatten the chicken by pounding it until it is roughly ⅓ inch thick. Salt chicken on both sides.
3. Remove plastic wrap, and place one slice of cheese, one slice of Paris ham and another slice of cheese on top onto one half of each chicken breast. Leave a ¼ in (0.6cm) rim all around; if needed cut or fold the cheese and ham so they fit nicely onto the breasts.
4. Fold one half of the chicken breast over the other half, press down lightly. Make sure you seal the edges well: to prevent the cheese from oozing out, fold the sides of the bottom part of the chicken breast over the filling before closing with the top part.
5. Prepare three shallow plates in front of you. Fill the first one with the 1/4 cup of flour. Break the egg into the second one and whisk it with a fork. Fill last plate with the ½ cup dried breadcrumbs.
6. Take one assembled chicken breast and roll it into the first bowl of flour, to coat it evenly on both sides. Coat it in the egg mixture and finally roll it into the breadcrumbs to coat evenly on both sides. Pass the chicken back into the egg mixture and back into the breadcrumbs for a second coating. Repeat with the second chicken breast. Place cordons bleus in the fridge for 15 minutes.
7. Pre-heat your oven to 350°F (180°C). Line up a baking sheet with parchment paper.
8. In a large frying pan, heat up the butter and olive oil on the lowish end of medium heat until the butter is melted and foaming. Place the cordons bleus into the pan and gently cook for 2 minutes. Flip on the other side and cook for 2 minutes. Carefully transfer the cordons bleus onto the prepared baking sheet and bake for 10 more minutes. The cordons bleus are ready when the chicken is cooked through (at 165°F/74°C)  and cheese starts to ooze out.
9. Take out of the oven and let rest for 5 minutes. Sprinkle with fresh parsley and serve. 

The post Chicken Cordon Bleu appeared first on Pardon Your French.

A perfect family meal 

This recipe is all about keeping things quick, simple and with no fancy ingredients. Boneless, skinless chicken breasts, cremini mushrooms and crème fraiche come together to create a very satisfying, crowd-pleasing dish. It is ready in just 30 minutes, for a perfect family meal any day of the week. 

I love to make it in a large skillet to fit loads of mushrooms and 4 chicken breasts. But you can easily halve the recipe to make it for two, in a smaller pan. 

Make sure you have crusty bread on the side for mopping up the delicious sauce!

How to cook juicy chicken breasts in a pan ? 

Boneless, skinless chicken breasts are a very popular cut of poultry. However, it is known for being tricky to cook as it can turn tough and dry pretty quickly.  So, here are a few tips I learned from my years of cooking to help you achieve perfectly cooked and juicy chicken breasts. Use these tips and techniques to cook the chicken breasts for this recipe when nestled with the mushrooms. Or you can simply use them for cooking chicken breasts on their own, and in any other recipes. 

• • Ideally, breasts shouldn’t be thicker than 1-inch, to cook evenly. If your chicken breasts are too thick, cover them with a plastic film and use a mallet or rolling pin to pound them down until thinner. 
  • Take the chicken breasts out of the fridge at least 2 hours before you cook them. This will allow the meat to come to close to room temperature, so it doesn’t have thermal shock when placed on a hot pan – which usually makes for tough meat. 
  • Sprinkle a few drops of lemon juice onto the chicken breasts and rub it in. The lemon juice helps tenderize the chicken. This works well for lean cuts like chicken breasts. 
  • Salt your chicken 2 hours beforehand to allow the salt to penetrate the meat. If you’re interested in knowing more about how salt is used to build and enhance flavor in food (especially for meats), I recommend the book Salt, Fat, Acid, Heat by Samin Nosrat.
  • Cook chicken breasts on a pre-heated pan set to medium-high heat. 
  • Do not move the chicken breasts around while they cook (this is essential!).
  • Cook chicken breasts for 7-8 minutes on each side, or until internal temperature reaches 165F/74C. 
  • When the chicken breasts are finished cooking, let them rest for 5 minutes before serving. This allows for the heat to distribute evenly and for meat to relax. 

Cooking Notes & Substitutions: 

• Find Crème fraiche at the grocery store, next to sour cream and whipping cream. Two of my favorite brands I recommend are Liberte and Maison Riviera.
• You can substitute the crème fraiche for heavy cream (35% M.F.). However, I don’t recommend substituting it for sour cream, half-and-half or even milk. These don’t contain enough fat and will curdle due to high heat in the sauce. 
• Cremini mushrooms are traditionally used for making this recipe, but you can opt for other seasonal mushrooms if you want, such as porcini or chanterelles
• You can use another cut of chicken if you would like, such as chicken quarters or thighs. Keep in mind you may need to adjust the cooking time. 

How to store Chicken breasts in creamy mushroom sauce? 

Any leftovers? You can keep it in the fridge for up to 3-4 days. 

• In the refrigerator: let the the dish cool completely and store it in an airtight container in the fridge for up to 3-4 days. Reheat your portions on the stovetop on low heat, so the sauce doesn’t separate. 
• I don’t recommend freezing this dish. Saucy dishes made with dairy don’t handle the thawing process very well.

More Chicken recipes you may like: 

• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Simple Chicken Marengo with mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken thighs with garlic and onion

I hope you’ll love this Chicken Breasts in Creamy Mushroom Sauce as much as I do! If you have any questions, please leave a comment. As a side, you can serve this recipe with simple rice, Green Beans Almondine or Gratin Dauphinois.

Chicken Breasts in Creamy Mushroom Sauce

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 26 minutes 26 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 7 voted )

Ingredients

4 boneless skinless chicken breasts
1 tbsp (15ml) lemon juice
¼ tsp salt
½ tsp freshly ground black pepper
6 tbsp (84g) butter
1 medium onion, peeled and minced (or 2 shallots)
½ lbs (227g) button mushrooms, washed and sliced
1/2 cup (125ml) chicken stock (ideally low-sodium)
2/3 cup (200g) crème fraiche (35-40%MF)
2 tbsp freshly minced parsley (flat or curly)

Instructions

Make sure you read the cooking notes before you start.

Step 1 – 2 hours prior to cooking, rinse the chicken breasts under cold water and pat-dry thoroughly with paper towel. Sprinkle with lemon juice and rub it in. Season with salt and pepper on both sides. Set aside, at room temperature. Meanwhile, you can prepare the onion (peel, dice) and the mushrooms (wash, slice). 

Step 2 – Heat up a large frying pan (or skillet) over medium-high heat with the butter. When the butter is sizzling, add the onion (or shallots) and cook for 2-3 minutes, stirring occasionally until fragrant. Add the mushrooms, and cook for 4-5 minutes until the mushrooms are softened, but not browned yet.

Step 3 – Nestle the chicken breasts between the mushrooms. Cook for 7-8 minutes, without touching. Flip the chicken and cook for 7-8 more minutes. Transfer the chicken to a plate and cover with foil.

Step 4 – Add the chicken stock to the mushrooms and stir. When the stock is hot, add the crème fraiche and stir. Bring the sauce to a low boil and let simmer for 1-2 minutes until the sauce thickens slightly. Taste and adjust seasoning if needed (salt, pepper). Stir in 1 tablespoon of parsley. Nestle the chicken breasts back into the pan and drape with sauce. Remove from heat and set aside for 5 minutes. Garnish with the remaining 1 tablespoon of parsley.

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